Dairy Zone blog
Dairy ingredient guides for food manufacturers and importers
Practical, well-sourced articles on milk powder, whey, butter and mozzarella: specifications, applications and how to source them in bulk.
Milk Powder
Types, specifications, protein and fat content, and how to choose the right powder.
Milk Powder Types: Composition and Industrial Applications
How full cream, fat filled, whole and skimmed milk powders differ, what is in them, and which industries use each one. Read article →
Whole Milk Powder vs Skimmed Milk Powder: Key Differences and Uses
Fat, protein, flavour, shelf life and cost: how whole and skimmed milk powder differ, and which one suits your recipe. Read article →
Understanding Protein and Fat Content in Milk Powder
What the protein and fat numbers on a milk powder spec sheet mean, and how to choose a protein grade. Read article →
How to Choose the Right Milk Powder for Food Manufacturing
Seven questions to answer before you choose a milk powder for a bakery, beverage, confectionery or recombination line. Read article →
Whey & Dairy Ingredients
Sweet whey, demineralised whey and how they work in food manufacturing.
Whey Powder: Composition, Benefits and Uses in the Food Industry
Sweet whey and demineralised whey explained: composition, functional benefits and the products they are used in. Read article →
Butter & Dairy Fats
Butter composition, quality and uses in bakery and food processing.
Unsalted Butter (82.5% Milk Fat): Composition, Quality and Food Processing Uses
What 82.5% butter means, how it compares with standard butter, and why it is the professional choice for pastry and food processing. Read article →
Cheese
Mozzarella types, properties and formats for pizza, bakery and food service.
Mozzarella Cheese: Types, Properties and Food Industry Applications
Fresh or low-moisture? A guide to mozzarella types, the properties that matter on pizza and in baking, and how food businesses use it. Read article →
Shredded Mozzarella vs Mozzarella Block: Which Is Better for Food Manufacturing?
Labour, equipment, flexibility and storage: how to decide between pre-shredded mozzarella and blocks you cut yourself. Read article →
Sourcing & Food Manufacturing
Practical guidance for importers, distributors and food manufacturers.
Understanding Dairy Ingredients for Bakery, Confectionery and Food Processing
What each dairy ingredient does in a recipe, and how bakers and confectioners choose between milk powder, whey, butter and cheese. Read article →
Sourcing Dairy Ingredients in Bulk: 10 Factors Importers Should Check
Ten things importers and distributors should check before ordering milk powder, whey, butter or cheese by the container. Read article →
Have a specification in mind?
Tell us the product, grade, pack size and destination port, and we will reply with specifications and a quotation.
Dairy ZoneMade in the UAE
Chapters
Milk powders
- MPMilk powder, 28% fat grades
- IFCMPInstant full cream milk powder
- FFMPInstant fat filled milk powder
- FLAVFlavoured instant milk powder
- SMPSkimmed milk powder
- WMPWhole milk powder
- D40Whey powder & D40
Butter & cheese
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Umm Al Quwain, United Arab Emirates